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Serves: 4

Teriyaki-marinated duck breast

  • Prep Time

    1:30 h

  • Cooking Time

    30 min.

  • Method

    Indirect

  • Prep Time

    1:30 h

  • Cooking Time

    30 min.

  • Method

    Indirect

Ingredients

Teriyaki Marinated Duck Breast Featured 346X318
  • 2 duck breasts, each weighing approx. 300 g
  • Teriyaki sauce
  • 125 ml soy sauce
  • 50 ml water
  • 60 g cane sugar
  • 12 g ginger
  • 12 g garlic
  • 1 tsp cornflour
  • 2 tbsp water

Instructions

    Teriyaki-marinated duck breast, give this recipe a try!

    In the kitchen:

    Teriyaki sauce

    • Put the soy sauce, water, sugar, grated ginger and crushed garlic in a pan and bring to boil over a medium/high heat.
    • Allow the sauce to simmer for approx. 3 min.
    • Mix the cornflour with 2 tbsp of water and thicken the sauce.
    • Leave to cool.

    Duck breast

    • Score the skin on the duck breasts in a criss-cross pattern.
    • Marinate the duck breasts in the chilled teriyaki sauce for approx. 1 hour.
    At the barbecue:
    • Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - 260-270°C.
    • Brush the grate with a neutral oil.
    • Place the marinated duck breasts on the grate and cook for approx. 20-25 min until the core temperature is 58°C.
    • Put a small handful of smoke chips directly over the briquettes for the last 10 min of cooking time.

    Tip: Serve the barbecued duck breasts with julienne vegetables rolled in rice paper and with a sweet chilli sauce.

Ingredients
Instructions

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